Journal
FOOD CHEMISTRY
Volume 346, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128889
Keywords
Cornflower; Natural colorant; Blue pigment; FT-IR; FT-Raman
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The present study successfully prepared blue colored powders from cornflower petals through low temperature aqueous extraction and freeze-drying microencapsulation with 10% stabilizer mixture. The addition of 2% guar gum to maltodextrin was found to be the most optimal, significantly increasing process efficiency. The blue powders exhibited high antioxidant activity and total phenolic content.
The present study aimed to prepare blue colored powders from an aqueous extract of cornflower petals. Low temperature (4 degrees C) aqueous extraction (1:20) and microencapsulation by freeze-drying were performed. A mixture of stabilizers (maltodextrin, guar gum, and lecithin) in a proportion of 10% to the amount of extract was used. The results indicated that the addition of 2% and 4% guar gum to maltodextrin (8-6%) significantly increased the efficiency of the process, but 4% guar gum caused the formation of amorphous particles; therefore, 2% guar gum addition was found to be the most optimal. The FT-IR and FT-Raman band characteristics for guar gum, lecithin, and maltodextrin dominated over those for anthocyanins contained in the powders made from cornflower petals. The blue powders had total phenolic content of 19.5-26.6 mg GAE/g DW. The antioxidant activity of the prepared powders measured by ABTS, CHEL, OH, and RED was high.
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